Serves 4


500ml extra virgin olive oil

2 large eels, washed and prepared

2 tbsp of flour

Pinch of cinnamon

Pinch of nutmeg

2 tbsp finely grated fresh ginger

1 tsp finely chopped parsley

Salt, pepper, to season


200ml white wine

200ml white wine vinegar

1 onion, sliced

1 tsp sugar

Salt and pepper, to season


Heat the oil in a deep frying pan. Cut the eel into 20-25cm pieces and flour before adding to the oil. Cook until the skin becomes crispy and golden. Meanwhile, prepare the marinade in a heavy bottomed pan. Pour in the white wine and vinegar, add the sliced onion, ginger, sugar, pepper and salt and leave to simmer. Remove the eels from the frying pan, place in a dish, sprinkle the spices and parsley over the top and add the piping hot marinade. Cover and leave for 24 hours. Serve with the marinated onions and ginger.

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Photography by francesca brambilla and serena serrani